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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

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Absolutely! Here’s a polished article for your Lemon Cream Cheese Pound Cake recipe — perfect for sharing on a blog, newsletter, or social media:

Lemon Cream Cheese Pound Cake: A Rich, Zesty Slice of Sunshine

Few desserts walk the line between elegance and comfort as effortlessly as a good pound cake — and this Lemon Cream Cheese Pound Cake takes it to a whole new level. With its rich, velvety texture, buttery crumb, and bright citrus flavor, it’s a dessert that feels both indulgent and refreshingly light.

Whether you’re serving it for a spring brunch, afternoon tea, or as the grand finale to a dinner party, this lemony twist on a classic will leave everyone asking for seconds (and the recipe).

Why You’ll Love This Cake

This pound cake brings together the tangy brightness of fresh lemon with the rich creaminess of cream cheese, creating a balance that’s both luxurious and lively. The cream cheese not only adds subtle flavor, but it also gives the cake an incredibly moist, dense-yet-tender texture that defines a truly great pound cake.

Plus, it’s topped (or optionally drizzled) with a sweet lemon glaze that adds just the right finishing touch — shiny, citrusy, and just a little bit fancy.

Ingredients You’ll Need

  • All-purpose flour – The sturdy base of the cake.
  • Butter – Softened to room temperature for a rich flavor.
  • Cream cheese – Adds moisture and a slight tang.
  • Sugar – Granulated, to sweeten and help create a golden crust.
  • Eggs – Provide structure and richness.
  • Lemon zest and juice – For fresh, vibrant lemon flavor.
  • Vanilla extract – Balances the citrus.
  • Baking powder and salt – To lift and balance the batter.
  • Powdered sugar (for glaze) – Mixed with lemon juice for a simple, beautiful drizzle.

How to Make Lemon Cream Cheese Pound Cake

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
  2. Cream butter, cream cheese, and sugar until light and fluffy — this can take 3–5 minutes using a mixer.
  3. Add eggs, one at a time, beating well after each. Mix in lemon zest, juice, and vanilla.
  4. Sift in flour, baking powder, and salt. Gradually fold into the wet mixture until just combined.